I love mixing it up on a weekend and switching my regular cereal breakfast out for something more indulgent. This smoothie feels almost as indulgent as french toast, but it is slightly healthier (sugars – I know!) and the best part is that you can make it from things you likely already have either in the fridge or freezer. This makes it a great way to get in your five now that we are all trying to go the shops less frequently. The handheld blender I received as a housewarming gift last year has also revolutionized my smoothie game – leaving me with much less dishes to do.
Most mornings I can’t be bothered with preparing any kind of breakfasts that takes more than a few seconds to throw together, so some kind of cereal usually makes it way into my bowl (I’ve also been known to accidentally add coffee which is not so great!) I’m a creature of habit, so I’ll go weeks on one cereal before becoming so sick of it that I have to find an alternative. At the moment it is this homemade granola, which I can’t see myself getting sick of for quite some time. It is great served with both Greek yoghurt or milk and I love the unexpected element that the lime adds. This recipe is fully customisable and I think nuts would also work very well with this granola.
- 600 g rolled oats
- 1 tsp cinnamon
- dash of all spice
- 2 tbs sunflower seeds
- 1 tbs pumpkin seeds
- 2 tbs currants or raisins
- zest of 1 lime
- 200 g butter
- 100g demerara sugar
- 4 tbs golder syrup
- Preheat your oven to 180C.
- Combine the oats, spices, seeds, zest and fruit in a bowl and give it a proper stir.
- Melt the butter on the stove and stir in the sugar and syrup until it all melts together.
- Combine the butter mixture with the oats mixture until everything is covered.
- When all the oats are moist, empty it out onto a baking tray and bake in the oven for 15-20 minutes. I like to stir through it halfway.
- Once it is golden brown, turn off the oven and allow to cool inside.
- Once cool, break up the pieces and store in an airtight concealer. This lasts me a good two weeks.
Note that this reads ‘the best’ and not the ‘healthiest’, so this is definitely not for diet days. I know how you take your french toast can be just as personal as how you take your coffee, but in all seriousness I honestly believe that this is the best french toast as it is the closest I have gotten to making doughnuts (excluding fonuts). It is just as crispy and sweet with a similar texture. The cinnamon sugar might also play a minor role in this, but I’ll put it down to my awesome baking skills (not a shred of modesty). The best part of this is that you can disguise it as a breakfast (albeit not a healthy one)!
- 2 eggs
- 3 slices of bread
- 3 tbs oil, for frying
- toweling paper
- cinnamon sugar
- berries, for serving
- Choosing the right ingredients is key to making this. Start with bread that isn’t too fresh. ‘Toaster’ bread generally works best. I’ve found that fresh bread just absorbs too much egg and oil in the frying process. Harder bread will deliver a crispier toast.
- Heat a tbs oil in a non-stick frying pan on medium heat.
- Break the eggs in a shallow bowl (I use a soup bowl) and whisk.
- When the oil is hot, quickly dip both sides of a slice bread in the egg until completely covered. Don’t leave it soak as it will absorb to much egg and become soggy. Place in the pan. It’s best to do it one at a time to ensure that it doesn’t get crowded.
- Flip halfway through the frying and continue flipping sides until both are golden brown and crispy.
- Place on toweling paper to absorb extra oil.
- Repeat with the other slices.
- It is essential to serve with either cinamon sugar or syrup. I prefer a little bit of both!
- Slightly sour berries are the perfect accompaniment to this sweet dish.
Makes 3 french toasts (Depending on egg sizes, you might be able to make 4)
Please share your ideas on what makes the best french toast, I’d love to know! Mine is definitely geared towards the sweet tooth.
I love tarts (especially chocolate ones) and combined with fruit, yoghurt and granola I’ve created a tart that I can enjoy regularly without all the guilt that comes with a dessert tart. I think it would be great to serve at a brunch as the tart shells can be made well in advance and it looks great. I’d love to make a berry tart when summer comes, but you can use almost any fruit that’s in season. I used a few strawberries and a clementine but it would be great if you add pineapple and pears to that.
- 1 1/4 cup rolled oats
- 1 tbsp raisins
- 1 tbsp sugar
- 2 tbsp flour
- 2 tbsp butter
- 2 tbsp syrup
- Greek Yoghurt
- Variety of fresh fruit
- Preheat your oven to 180C and spray two small tart pans.
- Mix together the oats, raisins, sugar and flour in a small bowl.
- Melt the butter and add the syrup stirring until all is mixed.
- Mix the butter with the oats until everything is covered.
- Divide the dough evenly between the two pans and gently press it into the sides of the pan. Once you’ve done the sides, press the remaining dough evenly in the bottom of the pan.
- Place in fridge until the oven is ready. Bake for 10-12 min or until dark golden brown.
- Remove from the oven and let cool.
- Serve with yoghurt and a variety of fresh fruit. Don’t bother with honey as the granola will be sweet enough.
Makes 2 small tarts.
Breakfast is my favourite meal of the day because it is the closest you can get to having dessert as a meal! Flapjacks served with syrup being one of my favourite sweet treats. Americans might know this better as pancakes, but in South Africa pancakes refer to crêpes and we call this flapjacks. Name calling aside, this recipe is really easy and super quick- perfect for the sweet tooth.
- 2 eggs, large
- 125 ml sugar
- 300 ml milk
- 25 ml butter, melted
- 500 ml flour
- 10 ml baking powder
- 5 ml oil
- Strawberries, diced
- Someone to serve this in bed
- Beat the eggs and sugar together. Then add the butter and half the milk.
- Sift all the dry ingredients together and it to the egg mixture.
- Add the extra milk until you have a smooth batter.
- Preheat a pan on medium heat with the oil. Bake the batter in the pan. Flip the flap jacks once small bubbles have appeared on top.
- Serve with syrup, strawberries and sieved icing sugar.
Makes about 15 yummy flapjacks of medium size. Enjoy!